From purchase to Plate: Safe handling of raw poultry in domestic kitchens in United Arab Emirates households

Foodborne illnesses remain a global public health challenge, with domestic kitchens serving as a critical point for pathogen transmission to consumers. Poultry handling practices, particularly in culturally diverse settings, influence both food safety and culinary traditions. This study investigates consumer-reported practices related to purchasing, handling, and preparing raw chicken in the United Arab Emirates (UAE), a country with a unique gastronomic landscape that blends Middle Eastern, Asian, and Western culinary traditions. A cross-sectional survey of 425 UAE residents was conducted to assess the frequency of poultry consumption, preferred purchasing locations, and food handling behaviors associated with potential contamination risks. Findings indicate that supermarkets are the primary poultry source (82.4 %), with whole carcasses being the most preferred purchase choice (45.2 %). The vast majority (97.6 %) reported rinsing raw chicken before cooking, despite its known role in cross-contamination. Additionally, 79.5 % used substances other than water, such as vinegar, salt, or lemon, reflecting cultural food preparation norms. Hand hygiene practices varied, with 87.8 % washing hands with soap and water after handling raw poultry, and 75.5 % using separate cutting boards for raw meat and other ingredients. Multivariable logistic regression analysis revealed that demographic factors, particularly Emirate of residence and education level, significantly influenced safe poultry handling behaviors (p < 0.05). These results highlight how culinary traditions, food safety knowledge, and consumer behaviors intersect, influencing gastronomic practices and foodborne disease risk. Understanding these interactions is essential for designing culturally tailored food safety interventions that align with gastronomic heritage while minimizing public health risks. This study provides critical insights into how gastronomy and food safety converge in a multi-ethnic society, informing both policymakers and culinary professionals on integrating safer food handling practices without compromising traditional preparation methods.